Cardamom and Saffron Hot Cross Bun Bread and Butter Pudding
Bread and butter pudding is one of those recipes that rewards a little thought at the ingredient stage. Hot cross buns are already spiced and enriched, which means they bring more flavour to the custard than a plain white loaf ever could. A layer of marmalade adds a citrus note that cuts through the richness, and a custard made with saffron and cardamom takes the whole thing somewhere a little more considered and sophisticated. It is baked in a bain-marie, which keeps the custard silky and just-set rather than heavy or curdled. This is a genuinely good Easter pudding, and the sort of thing that is worth making a tradition of.
Cardamom and Saffron Hot Cross Bun Bread and Butter Pudding
A spiced bread and butter pudding made with hot cross buns, saffron and cardamom custard, and a layer of marmalade. Baked in a bain-marie for a silky, just-set finish.
Ingredients
- 8 hot cross buns
- 100g butter, softened
- 200g marmalade, warmed
- 400ml double cream
- 300ml whole milk
- A generous pinch of saffron
- 10 green cardamom pods
- 6 large egg yolks
- 2 whole eggs
- 75g light brown sugar
- 1 tsp vanilla extract
- 2 tbsp demerara sugar
Instructions
- Warm the cream and milk in a saucepan with the saffron and cardamom until just steaming. Remove from the heat and leave to infuse for at least 10–15 minutes.
- Slice the hot cross buns in half. Butter the cut sides generously, then spread marmalade over them.
- Arrange the buns in a buttered 30 x 20cm baking dish with the crosses facing upward, overlapping so they sit snugly.
- Whisk the egg yolks, whole eggs and light brown sugar together until smooth and slightly thickened. Slowly pour in the warm infused cream through a sieve and whisk to combine. Stir in the vanilla extract and a pinch of salt.
- Pour the custard evenly over the buns and leave to soak for 15 minutes.
- Preheat the oven to 170°C fan (190°C conventional / Gas 5).
- Set the dish inside a larger roasting tray. Bring a kettle to the boil and pour the hot water into the roasting tray, around the outside of the pudding dish, until it comes one third to halfway up the sides. This bain-marie will keep the custard silky and prevent it from overcooking. Cover the whole tray with foil.
- Bake for 35–40 minutes, then remove the foil, sprinkle over the demerara sugar and return to the oven for a further 10–15 minutes until golden, just set, and still slightly soft in the centre.
- Remove from the bain-marie and leave to rest for 10 minutes before serving.
Notes
This recipe also includes instructions for making a homemade lamb stock from the bones the day before, if your butcher keeps them for you. It is optional, but highly recommended, see the notes below for the make-ahead stock method.
Nutrition Facts
Calories
720Fat
42 gCarbs
72 gSugar
38 gProtein
10 gApproximate values per serving
Ingredient Notes
Hot cross buns
Shop-bought buns work perfectly well here. They hold their shape during soaking and carry the spice and fruit that makes this pudding so flavourful. If your buns are very fresh and soft, either briefly toast under the grill until dry but not coloured or reduce the soaking time slightly so the custard does not make them too dense. Slightly stale buns absorb the custard more evenly, so this is a great recipe to make the day after Easter if you have leftovers.
Saffron
A generous pinch of good quality saffron is enough to colour the custard and give it a subtle, honeyed warmth. It needs time in the hot cream to give up its flavour properly, so do not skip the infusing step. Good saffron threads will turn the cream a deep gold.
Cardamom
Use green cardamom pods - the seeds inside hold far more flavour than anything pre-ground and the difference in the finished custard is noticeable.
Marmalade
Use whatever you have. A good thick cut Seville orange marmalade is ideal, but apricot preserve or even lemon curd all work well and each shifts the pudding in a slightly different direction. Warm it gently first so it spreads easily without tearing the buns.
Double cream and whole milk
The ratio here gives a rich but pourable custard. Do not be tempted to use single cream or a lighter substitute. The bain-marie does the work of keeping the custard tender, so the fat in the cream is earning its place.
Kitchen Notes
The bain-marie
This is not an optional step. Placing the dish in a tray of hot water insulates the custard from direct heat and prevents it from overcooking at the edges before the centre has set. Without it, you risk a rubbery, heavy pudding. The foil for the first part of baking traps steam and keeps everything moist.
How to tell when it is done
The pudding is ready when the edges are set and the centre has only a very slight wobble. It will continue to firm up as it rests out of the oven, so pull it when it still looks a little soft in the middle. Over baking is the main thing to avoid.
Resting
Ten minutes out of the oven makes a real difference. The custard firms slightly and the pudding becomes much easier to portion cleanly.
Variations
Different spicing
The custard takes well to other flavourings. Cinnamon and cloves are a natural fit with hot cross buns. A spoonful of hazelnut syrup in place of the vanilla adds a gentle nuttiness. Swap and layer as you like.
Plain bread version
If hot cross buns are out of season, a good brioche or a thick white sandwich loaf the addition of dried fruit both work. You lose some of the built-in spicing, so consider adding a little extra cardamom or a cinnamon stick to the infusing cream.
Sweeter
This pudding is not particularly sweet, which is part of what makes it work. If you prefer it sweeter, whisk a tablespoon of honey into the eggs alongside the sugar, or increase the brown sugar to 100g.
Serving Suggestions
How to serve
Serve warm, straight from the dish. A spoonful of creme fraiche alongside is ideal and cuts through the richness well. Good vanilla ice cream or double cream also works. The pudding does not need much beside it.
When to serve
This is a natural Easter dessert but it is just as good any time hot cross buns are around, which in most supermarkets is January through April. It suits a relaxed lunch or a Sunday dinner where something warm and unfussy is called for.
Portion sizes
The recipe serves six generously or eight more moderately. If serving after a large meal, smaller portions are plenty.
